Let's introduce you to a delicious biscuit that you can't stop eating after one meal. Oh! With a thick coconut and egg yolk-scented crispy biscuit, perfectly paired with a slightly sour, slightly salty cream cheese pie.

WHAT YOU NEED

Ingredients

Low powder 130 grams
60 grams of butter
30 grams of flour
One egg yolk
20 grams of coconut
50 grams of cheese
15 grams of butter
1 tablespoon of sugar powder (for cream cheese cream)

How TO MADE It's so good you can't stop eating it - coconut cheese biscuits.

Steps 1 to 4

1. The softened butter is added to the sugar powder and stirred until it expands, increases in volume and turns white.

2. Add the egg yolk and stir evenly

3. Sieve into a low powder and press with a rubber scraper until there is no dry powder

4. Add the silk and stir evenly.

Steps 5 to 8

5. Mixing the dough by hand

6. The dough is arranged in growth strips (about 4.5 x 4 cm wide), and I use a small cookie mold, which will make it easier to press the long strips of the rules.

7. Wrap the dough in a preservative film, refrigerate for an hour, or freeze for half an hour, so that the dough is shaped and easy to cut

8. Remove the dough from the refrigerator, heat it slightly at room temperature, and cut it into biscuits about 5 mm thick.

Steps 9 to 12

9. Place the biscuits in a preheated 180-degree oven and bake for 15 minutes until the surface is browned.

10. Take the cookies out to dry.

11. At the same time, we started making cream cheese cream.

12. Cream cheese and butter softened at room temperature with sugar powder mixed evenly

13. It's easy to put the cream in the bag. It's easy to put the cream in the bag.

14. Wait for the cookies to cool down, then add the cream cheese cream.

Handy cooking tips

　　If you don't like cream cheese, you can't make a filling, just eat this coconut biscuit, which is also very crispy and delicious.Due to the creamy cheese filling, it is best to store the biscuits in a sealed container in the refrigerator, preferably within three days of consumption.3. I also reduced the amount of powdered sugar in this cookie, but kept the amount of powdered sugar in the cream cheese cream the same, so it's not too sweet.